My old Betty Crocker cookbook (1975) had a recipe for a chicken casserole that I just loved. It was called "Chicken Casserole Deluxe", and used a box of Betty Crocker's Noodles Romanoff. Since that product was discontinued, I've really missed this casserole, so I've tried to duplicate it. I think this is pretty darn close. I've also made it low fat. You can use full-fat if you like.
I just sort of came up with this recipe. We liked it so well I decided to post it.
Use a good rich beef stock like Wolfgang Puck or Emerill's rather than College Inn. If you don't have beef stock, use beef soup base rather than bouillon cubes.
This is Toodle's recipe for chicken salad, but I'm posting quantities to feed a crowd. I recently made this for a bridal shower. I had many requests for the recipe. You can make this the day before if you leave out the grapes and add them before serving.
This makes about 50 large croisssants. It will make about 75 small ones. But what the heck, the left-overs are GREAT!!!